Chipotle Creamy Tomato Soup

Summer is slowly coming to an end in the Pacific Northwest and before I know it, soup-season will be in full swing. I’m always on the hunt for recipes that are quick and easy to prepare and packed with flavor. This recipe for Chipotle Creamy Tomato Soup was a hit and met all of my criteria for a great soup.

My second book is Gluten-Free Recipes for People with Diabetes. This handy book is filled with easy to make recipes, exchange information as well as nutritional values for every recipe. There are so many recipes that piqued my interest, it was hard to choose just one. This recipe for Chipotle Creamy Tomato Soup is really fast to make and easily customized to your heat preference by cutting down or adding more chipotle peppers. I made it as written and both my husband and I loved it. This will definitely be in the soup-season rotation at my home.

Other recipes from Gluten-Free Recipes for People with Diabetes I’m excited to try:

Shrimp and Rice Noodles, Pad-Thai Style

Tex-Mex Stuffed Peppers

Sweet and Sloppy Sliders

Apple-Pecan Pumpkin Coffee Cakes

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth. Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store. Valid through October 4, 2013.)

Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.

Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 teaspoons oil. Serve topped with sour cream.

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

20 Responses to "Chipotle Creamy Tomato Soup"

Made this yesterday. It was the perfect lunch this soup + grilled cheese. I did a few changes like adding in some garlic, fire roasted tomatoes instead of regular ones, cutting back the cream and adding some water in, and one extra chipotle pepper. Didn’t make it too spicy. Next time I am going to double the batch and freeze it in 2 cup servings for lunches and easy dinners. Blogged about it here. Even though I changed it quite a bit. I did link it back to your original recipe. Love Love Love your website! http://stephaniesazkitchen.blogspot.com/2013/12/smoky-garlic-chipotle-tomato-soup.html

Kathleen,
I know it has been a couple weeks since you commented, but if you’re still trying to make this soup and freeze it, here is a suggestion. Make the large batch of soup and puree in the blender and then freeze that portion of the recipe in servings of four. Then when you take the soup out to re-heat, you can add the cream cheese and half and half to the soup, since those are the last steps of the recipe anyways.

Hope this helps! I am going to try making a double recipe of this tomorrow and freezing the rest!

This looks like a great recipe for the 12 pounds of Roma tomatoes I have in the deep freeze! Only problem is I would like to make a large batch of soup and then freeze in portions serving four. I’m concerned the cream ingredients will curdle when I reheat – any suggestions?

Hi Heather – this sounds like a great recipe for the 12 pounds of Roma tomatoes in my deep freeze but I am concerned about making a big batch with the heavy cream and cream cheese and then re- freezing the finished product. I’m worried the creams will curdle whenI reheat-any suggestions?

I am lactose intolerant and have celiacs. This soup looks delicious but do you have a possible suggestion for substituting the cream cheese and sour cream. I was possibly hemp milk (great as a cream substitute) what are your thoughts.

If you’ve used hemp milk before with success, I bet it would be great. You could completely omit the cream cheese from any substitution as I don’t think it added that much to the soup – just my opinion. Let me know if you decide to make it using hemp milk…I would love to know how it worked out.

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I'm Heather Scholten, recipe developer, food blogger and photographer. My mission is to inspire home cooks to think outside of the box and make real food from local, sustainable and homegrown sources. {read more...}